This unique method of preparing chicken legs is gaining popularity for a reason—it delivers incredibly flavorful and tender results. Combining a marinade with mustard seeds, garlic, and a creamy potato side, this recipe is sure to become a staple in your kitchen. Here’s how to make this irresistible dish.
Ingredients
For the Chicken Legs:
- Whole chicken legs: 3 pieces
- Sweet paprika: 3 g (0.1 oz)
- Soy sauce: 20 ml (0.7 fl oz)
- Mustard seeds: 30 g (1.1 oz)
- Salt: 3 g (0.1 oz)
- Black pepper: 3 g (0.1 oz)
- Water: 100 ml (3.4 fl oz)
For the Potatoes:
- Potatoes: 8 pieces
- Water: 1 liter (34 fl oz)
- Butter: 20 g (0.7 oz)
- Black pepper: 3 g (0.1 oz)
- Salt: 3 g (0.1 oz)
- Garlic powder: 3 g (0.1 oz)
- Milk: 100 ml (3.4 fl oz)
- Cooking cream: 100 g (3.5 oz)
- Cheese: 100 g (3.5 oz), grated
For the Glaze:
- Barbecue sauce: 20 g (0.7 oz)
- Mustard seeds: 20 g (0.7 oz)
- Chili sauce: 20 g (0.7 oz)
- Honey: 20 g (0.7 oz)
- Garlic: 2 cloves, minced
- Lemon juice: 20 ml (0.7 fl oz)
Instructions
Step 1: Prepare the Chicken Legs
- Marinate the chicken:
- In a large bowl, combine 3 g of sweet paprika, 20 ml of soy sauce, 30 g of mustard seeds, 3 g of salt, 3 g of black pepper, and 100 ml of water. Mix well.
- Add the whole chicken legs to the bowl, ensuring they are fully coated in the marinade. Cover the bowl and let the chicken marinate for 20 minutes.
Step 2: Cook the Potatoes
- Boil the potatoes:
- Peel and chop the 8 potatoes into even pieces. In a large pot, bring 1 liter of water to a boil. Add the potatoes and cook until tender, about 15-20 minutes.
- Mash the potatoes:
- Drain the potatoes and return them to the pot. Add 20 g of butter, 3 g of black pepper, 3 g of salt, and 3 g of garlic powder. Mash until smooth.
- Add milk and cream:
- Gradually stir in 100 ml of milk and 100 g of cooking cream until the potatoes are creamy. Finally, fold in the 100 g of grated cheese until melted and combined.
Step 3: Cook the Chicken Legs
- Preheat the oven:
- Preheat your oven to 200°C (392°F).
- Prepare the glaze:
- In a small bowl, mix 20 g of barbecue sauce, 20 g of mustard seeds, 20 g of chili sauce, 20 g of honey, 2 minced garlic cloves, and 20 ml of lemon juice.
- Apply the glaze:
- Remove the chicken legs from the marinade and place them on a baking tray. Brush the chicken generously with the glaze, ensuring they are well coated.
- Bake the chicken:
- Bake the chicken legs in the preheated oven for 35-40 minutes or until the skin is crispy and the chicken is cooked through, reaching an internal temperature of 75°C (165°F). Brush with additional glaze halfway through the baking time.
Step 4: Serve and Enjoy
- Rest the chicken:
- Once cooked, allow the chicken legs to rest for a few minutes to let the juices redistribute.
- Serve:
- Serve the chicken legs hot, paired with the creamy mashed potatoes. Garnish with fresh herbs if desired.
- Enjoy:
- Dig into this world-conquering dish and enjoy the rich, savory flavors!
Cook’s Notes
- Marinating Time: For even more flavor, you can marinate the chicken legs overnight in the refrigerator.
- Cheese Options: Use a blend of cheeses like cheddar, Gruyère, or Parmesan for the mashed potatoes to add depth of flavor.
Variations
Spicy Chicken Legs
Increase the chili sauce in the glaze and add red pepper flakes to the marinade for a spicier version.
Herb-Infused Potatoes
Add fresh herbs like thyme or rosemary to the mashed potatoes for an aromatic twist.
Sweet and Spicy Glaze
Add a tablespoon of maple syrup or brown sugar to the glaze for a sweet and spicy contrast.
Garlic-Lemon Potatoes
Add extra garlic and a squeeze of lemon juice to the mashed potatoes for a zesty, refreshing flavor.
Frequently Asked Questions (FAQs)
1. Can I grill the chicken legs instead of baking them?
Yes, you can grill the chicken legs over medium heat, turning them frequently and brushing with the glaze, until they are cooked through.
2. How do I store leftovers?
Store any leftover chicken legs and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
3. Can I freeze the chicken legs?
Yes, you can freeze the cooked chicken legs. Wrap them tightly in foil and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
4. What sides go well with this dish?
This dish pairs well with a fresh green salad, roasted vegetables, or a light pasta dish.
5. Can I use chicken thighs instead of legs?
Yes, chicken thighs work well in this recipe, though you may need to adjust the cooking time slightly depending on their size.
This unique chicken leg recipe is sure to impress anyone who tries it. With its flavorful marinade, rich glaze, and creamy potato side, it’s a dish that conquers taste buds around the world. Whether you’re cooking for family, friends, or just yourself, this recipe is a must-try. Enjoy making and savoring this delicious chicken dish!
